Vegan Pumpkin Cheesecake

This is sinfully good! I couldn’t used walnuts as my daughter in law HATES them, so I used pecans. The result was like pecan pie and pumpkin pie in a cheesecake dream! I didn’t even bother with garnish and I used a 7″ springform pan: perfect height! I love the flavor of all the ingredients (O I used agave in lieu of maple syrup). I could definitely get a little tang of lemon and I used 2 tsp of pumpkin pie spice. Once set, I cut them into individual slices, wrapped them in waxed paper and put them in a container in the freezer. When sliced, they only needed apx 15 minutes to thaw. Thank you for this!

I was not very hopeful at first, the batter tasted kinda bad at first, but once it was frozen, it was pretty good!

Just made this; I agree with the need for more spice, lemon & salt – but once I added in triples the amount called for for spice, and doible the amount of salt, it was delicious :)

I admit I haven’t made this recipe
. I had the pleasure of eating it on 2 super occasions. My teenage cousin brought this to my house. I fell in love with the taste & texture!!!! It’s not too sweet. It’s perfect for Thanksgiving. My foodie mother in law really enjoyed it too.
I recommend that when she makes it again to sprinkle a little pumpkin spice on top for some color. First time she made it was fluffier. I wonder if it had to do with the blenders she used.
I had replaced a couple of my meals with leftovers of this fabulous dessert. Lol
It’s perfect

Testing this out for Thanksgiving. I did not have lemon, so I used lime. So far so yummy. I have just cleaned out my blender (kind of) by putting a half cup of coffee and giving it a whirl. Now I have a delish pumpkin latte. I know I’ve told you this before, but I’m saying it again. Thanks for making my dessert skills amazing.

These are delicious and easy to make. I ended up with more crust than filling, when I make these again, I’ll up the filling recipe and go lighter on the crust, but that’s just a personal preference. I used a cupcake pan and had 12 mini cheesecakes with a handful of crust left.

The cheesecake part of this is so delicious! It’s super easy to make and you can’t even tell that it’s a healthier alternative!

This was absolutely perfect! I cut the recipe in half and made it in my 6 inch springform pan. It is creamy and just the right amount of spice and sweetness.

I made this for my family tonight and it was a huge hit! Next time I will use a different crust as dates are just too strong for MY taste. I saw that you have another cheesecake with a ginger cookie crust so I would like to try that. My daughter’s non vegan boyfriend said that it tastes like regular pumpkin cheesecake and had 3 slices. The filling was creamy and didn’t form ice crystals like I was afraid that it would being a frozen dessert.
I’m wondering if this could be baked and then refrigerated instead of frozen? Do you know?

This was super easy to make, and it turned out delicious! I split the crust and fillings amongst 8 lined muffins tins. Instead of the coconut whipped cream, we topped each cheesecake with a homemade s’more topping (a square of dark chocolate, one toasted vegan marshmallow, and a little graham cracker) and it turned out decadent and lovely. Definitely going to be in our regular fall rotation!

I loved the filling, yummy! Only I added around 90g of pumpkin instead of 63g (used the metric sys) and since I don’t like dates I made a crust out of crushed digestive biscuits and vegan butter. Also I only have immersion blender so made sure I blended it long enough and it blended just fine. I didn’t realize it was a freezer cheesecake, maybe will try next time with no liquid coconut cream and coconut oil. But anyway today I had the last piece straight out of freezer and thought it was like icecream sandwich, just missing a crust on top:) It’s pumpkin season and I’m gonna make this again!

I made the filling exactly as directed. It came out to be an unpleasant gritty texture despite doing boiling water cashew soak, and running it for several minutes in a food processor.

Also, I didn’t find the the flavor to resemble anything like a cheesecake. No one liked it and I was pretty bummed.

Broke my vitamix. :( Much easier in my food processor anyway.

Turned out okay! We made night before Thanksgiving and it took hours for it to thaw (not the 15-20 mins suggested!), though we still didn’t quite get the cheesecake consistency we were looking for. The flavors were delicious though. Like another person, we increased the amount of pumpkin and I’m glad we did.

Also, I don’t love dates so we used the graham cracker crust recipe from the delicious peanut butter chocolate pie (make it every year!) — but we couldn’t find any graham crackers. An employee at Trader Joe’s suggested that we use the Speculoos cookies instead. We used a box of them and the crust was soooo yummy! Highly recommend.

Excellent “pumpkin cheesecake” …… Taste better than the real pumpkin cheesecake! The coconut milk is hardly noticeable so is the dates!!
I love this recipe!!!!

Sadly, most of this went uneaten. The ‘crust’ was difficult to put together and turned out gummy. The filling was too sweet and needed twice the amount of pumpkin and spices that it called for in order for it to have a full, rounded flavor. Ice crystals formed in the filling, so it was crunchy instead of creamy. I love so many of Dana’s recipes, but I regret this isn’t one of them.

Delicious! I made this for Canadian Thanksgiving and it was a hit! My new “go to” vegan cheesecake recipe.
I used full fat coconut milk, coconut oil and increased the pumpkin purée to 1/2 cup. I made individual ramekins and when thawed, the consistency was perfect.
Thanks Dana, for another great recipe.

This recipe has become my own tradition for the past three thanksgivings (fourth time coming up!). It’s so incredibly easy, and tastes UNBELIEVABLE. Last year, I might have eaten the full thing myself! But the ingredients are so wholesome that I never once felt heavy afterwards. I can’t express how much I love it!

So! Awesome! I didn’t have a springform pan, so I just used a cake pan with parchment and it worked out great!! I’ve never made a vegan cheesecake before, and now I have a million MB tabs open on my computer with all the variations I can make. Tastes JUST like a cheesecake — my mind is blown.

Wow. This was amazing. I’ve never made anything quite like this, where I’ve technically made the crust from scratch (sorta) and it tastes DELICIOUS! I tweaked some of the ingredient amounts but nothing crazy. Thank you for this recipe, it was SUPER easy and really yummy!!!

I am not so used to really healthy eating but am making changes and trying. Many recipes leave me feeling….well that was edible but not that good. This one was very tasty and is a “keeper!” Very pleased. May be due to the maple syrup but if you buy organic syrup, you can still feel good about it!

This is so delicious and super simple! All in a blender – can’t get any better than that.
Some tips after making:
Adjust the lemon and maple syrup to your taste before adding it all. I found there were too much of both.
Double the recipe if you’ll be making a pie

I made this for Thanksgiving and loved it. I made it in a regular round cake pan and used the criss-cross parchment paper technique (genius!) and it worked out great. It was a hit. Thanks MB!

I love minimalist baker and have had success with the majority of recipes I’ve tried on this site. While the flavor of this cheesecake is great, the consistency is not. Unfortunately, the cheesecake melted into a soupy mess while sitting on a dessert table at a party. I had the same problem with another minimalist baker cheesecake recipe. If you eat it right out of the freezer, this will work. However, it won’t hold up long at room temperature. I hope you’ll take this recipe down or modify it. It isn’t quite ready for publication and I hate for other people to have to deal with a melting cheesecake.

Made these for thanksgiving dessert this year. Delish. Here’s a hot tip, though, if you don’t want to fuss with parchment paper: I filled and froze them in large silicone baking cups. When it’s time to defrost, they pop right out, and you have convenient individual servings. Easy. I agreed with another reviewer that the color wasn’t really a pumpkin pie hue. I’m sure you could add more pumpkin purée to compensate?

I’ve always wanted to try making a vegan cheesecake but was too intimidated. This recipe was so easy and turned out perfectly! We’re celebrating Thanksgiving in Maine with my friend who is gluten-free, so this recipe is perfect. She only has mini-muffin tins, so I used those (and the crossed parchment strips covered the bottom of each cup so I didn’t have to cut circles). I put them in a cooler outside overnight and we ate a few this morning. They are the perfect size for nutty pumpkin bites! Even the non-vegans like it. ?

OH MY-YUMMMMMM! And KETO too with one modification!

I made only the filling part and wow, so good!! (the crust looks good too but was just looking mainly for the cheesecake ish part.

I just have a regular bosch blender so it was a bit tricky getting it all to blend properly, but it did turn out great!

I needed mine to use only stevia as sweetener so I used green powdered stevia. I added some extra pumpkin and upped the spices a bit too. Keto here we come!

It isn’t exactly cheesecake texture, likely due to my using a regular blender, but it’s in the fridge now and we’ll see what the texture does once it’s COLD. I am guessing the hardening of the coconut oil (no coconut flavor was imparted) will contribute well to the final texture.

Thanks for a great recipe and definitely adding this my KETO and dairy free dessert list :)

My colleague made this recipe and brought it to us at the office. She reduced the oil by one Tbsp., and used the light coconut milk.

I must admit, this was absolutely delicious!! I am a big lover of authentic cheesecake, and often decline to eat anything else, but this recipe is outstanding. I plan to make it for my gluten sensitive friends!

This was beyond amazing! I want to make another one immediately. Seriously, it’s the best cashew cheesecake I have ever had.

I made this this past weekend for company and it turned out spectacularly!! It has a very “fancy” feel to it but is very easy to make. Served it with So Delicious Coco Whipped Topping because I didn’t have time to make homemade coconut whipped cream. Excellent all around. Thank you so much for this amazing recipe! Will try a chocolate cheesecake version next time around!

I made this for Thanksgiving, using a muffin tin and cupcake liners.

To start, I was skeptical of putting the dates in my blender (I have a Vitamix). I was right. The motor overheated and stopped. Getting the date puree out was tough. After waiting for the motor to come back on, I ground the nuts (I used pecans rather than walnuts). They stuck to the date residue. Why not grind the nuts first? It would save a lot of trouble.

There was no way I was going to put the dates back in my blender, so I kneaded the nuts and dates together by hand. That worked well.

I froze the cheesecakes overnight, then took them out when I went for Thanksgiving dinner at 4pm. When I took one at 6pm for dessert, I was disappointed at how runny they were. I ate mine with a spoon out of the cupcake liner, but the non-vegans we’re really interested in a runny mess when they could eat slices of non-vegan pie.

My husband and I ate the leftovers straight from the freezer, and those were great. But I wouldn’t recommend defrosting these at all.

Pretty good! Seemed a little bland though. After Freezing a few and pulling them out a week later, it tasted like slightly flavored coconut milk on top of date paste. Maybe it just hold its flavor well in the freezer. I prefer the other no bake cheesecake bite recipes to this one. The candied nuts were delicious!

I made this with high hopes and I wasn’t disappointed! Although it wasn’t as sweet as I normally make my desserts, it was definitely worth the effort! Especially the crust, I’ve never thought walnuts and dates could work so well together!

I made this and it turned out wonderful! Very delicious! Will definitively make this again! Thank you for the recipe!

I made these and added all the optional ingredients, highly regret it. I wish I had laid the cashews out flat after draining. The bottom half in the bowl was warm-ish and when I was blending everything (without the optional additions) it tasted good but as with other clean, gluten free recipes the flavors come through most when the desserts cool. I added the other items and even a little salt and it made the flavors messy. I really wish I had stuck to the original recipe and stuck a quarter cup in the freezer to do a taste test. I tasted one this morning after letting it thaw and its still a solid no. I think me adding the vanilla just made everything muted and messy. Id love to hear if anyone had success with the additions. I’m also curious if most of you used the whole lemon or measured the table spoons. My lemon was very big so I measured but eventually added a tiny bit more to taste. I have a back up cake for Thanksgiving but was really hoping to wow with this.

Update** If I let it sit for a little longer than suggested (my freezer really works hard) but so its still cold and stiffer than the fridge would have it the flavors are a little sharper and my younger sister had a whole one and so did my dad. We’ll see! For me I’d rather stick to regular raw vegan cheesecake.

This is amazing! Easy and so good. I will definitely be making it again. Thank you!

just made this! the color kind of looked like vomit but it tastes good! i added more pumpkin and more spices too.

The cheesecake is delish, but the crust is adictive. The left over cheesecake, in the freezer is calling to me…I—MUST— RESIST.

I made this and it was absolutely delicious. The only adjustment I made was that I doubled the filling to give it extra thickness like a real cheesecake (since I made it in a spring form pan). The one batch of filling just felt too sparse. Definitely impressed my guest though!

So I tried this recipe for the first time since I am lactose intolerant-cheesecake lover and ‘ve been dying for something that won’t kill me.
Overall it’s pretty easy to make but I am a little disappointed. Turns out my cheesecake batter was yellow-ish, I couldn’t taste the pumpkin and it melts like a snowman in summer time! As for the crust, I couldn’t find dates anywhere so went with figs instead -it’s so good! also, my experience with the coconut whipped cream was TERRIBLE; I used Thai coconut cream -chilled overnight and blah blah blah but a soon as I mixed it with the powder sugar it turned gray and no matter what I did or how long I beat it, I couldn’t make it work.
I’m gonna give this recipes another chance but I think I’ll have to make a few adjustments -like more puree, less syrup and some agar.